Let me start off by saying that I LOVE Persian food…there is nothing like a delicious spread made by a Persian momma. I am lucky that one of my girlfriends’ has invited us over for dinner on and off since high school for Sunday dinner at her parents house. There have been many instances where I have cancelled dinner plans with my parents to go to hers. Not only do we leave feeling full and happy but always with leftovers to last for days! There is something about Persian rice that does something to my soul. Also, if you’ve never had tahdig, you are missing out! It is buttery and delicious, trust me! The first time I had this Persian chicken salad I was skeptical because it looked heavily dressed in mayonnaise. It is actually quite light and packed with different textures and flavors from the pickles, peas and potatoes. This might sound like a strange combination but trust me, it’s GOOD! This is high up in my collection of FODMAP chicken recipes.
One of my favorite things I love about living in Houston is how diverse the food scene is. You can drive down one of our busiest and most diverse streets (Westheimer) and stumble upon some of the best Persian, Indian, Mediterranean and Asian food for CHEAP! This city really is a melting pot for great food and I try to take advantage of it as much as I can. Have you had Persian food? If you live in Houston my favorite spots are Kasra and Garson’s. If you’re on the FODMAP diet just be cautious of the garlic and onion and ask ahead of time what is safe to eat. I typically find seafood the safest option as it’s not marinated in garlic ahead of time.
Looking for other FODMAP chicken recipes? Check out a few of my favorites: chicken enchiladas, sesame chicken & “fried” chicken.
Olivieh Salad aka Persian Chicken Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: dinner
- Cuisine: persian
Description
A super delicious chicken salad recipe that is a twist on the classic version.
Ingredients
- 2 cups diced baking potatoes, peeled and boiled
- 1/2 cup carrots and peas
- 4 cups shredded white meat rotisserie chicken
- 2 hard-boiled eggs, diced
- 6 okra pickles, diced
- 1/2 lemon, juiced
- 6 tbsp mayonnaise plus extra for garnish
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground pepper
- 1/2 tsp sea salt (if needed)
Instructions
- In a large bowl, add all of the ingredients and gently mix together. Add more salt and pepper as needed.
- Serve immediately or form into the shape of your choice. Add a light layer of mayonnaise to the top, followed by a design of your choice.
Notes
The key to this recipe is to have ingredients like the chicken, potatoes, eggs prepared and ready to go.
This recipe is adapted by The Persian Fusion.
Keywords: FODMAP chicken salad recipes, low FODMAP dinner recipes, FODMAP diet recipes
